Sift refined flour with salt and make a well in the center. Dissolve yeast in 1 tbsp lukewarm water along with sugar and pour into the well. Add ¾ cup chilled water and knead into a soft dough. Cover with a damp cloth and set aside at room temperature till it doubles in size. Drizzle 1 tbsp olive oil and knock back the dough lightly, divide into 4 equal portions and set aside for about 20 minutes in a warm place.
To make the stuffing heat olive oil in a non-stick pan. Slice garlic and add. Sauté for ½ minute. Slice mushrooms and add and continue to sauté. Roughly chop spinach and add. Toss and cook till the vegetables are cooked and the moisture has evaporated. Add salt and mix. Chop fresh red chillies and add. Mix and set aside to cool. Preheat oven to 180°C. Keep a silicon sheet on a baking tray.
Grate paneer and add to the spinach mixture and mix well. Divide into 4 equal portions. Roll out each dough portion into a thin round. Place a portion of the stuffing in the centre of each, top with ¼ cup cheese. Fold one side of the dough over to make a crescent. Roll the edges slightly and press to seal. Prick the dough covering lightly with a fork and brush a little olive oil. Keep the calzones on the silicon sheet and keep the tray in the preheated oven. Bake for about 45 minutes or till golden. Serve hot.